Step up your pie game with cookie dough pie crusts! Take your best cookie dough and transform it into a killer pie! 2 desserts in one!
Let’s face it, pie crusts rock but they can be scary to the first time pie baker. It’s not that they are really hard to make as the ingredients are pretty basic – flour, butter, shortening, ice water (and maybe some sugar) but that’s it. Where the issue I think lies for some people is that they either overwork the dough causing it to be tough OR rolling it out. It takes practice but definitely give it a try. My Basic Sweet Flaky Pie Dough is no fail and super easy!
However today, with the holidays being chaotic and personally my house being in utter disarray from all of the construction, finding counter space to roll out a crust can be challenging. So today on Tuesday’s Tip with The Kitchen Whisperer I’m giving you a “cheaters” way to get a great crust with no rolling required. Simply put, use cookie dough as a pie crust!
Yep, seriously cookie dough! Plus think of it this way, if you use cookie dough AND you turn it into a pie you’re literally taking 2 great desserts and turning them into 1! SWEET! Now one thing to note, this is only for pies that are filled AFTER they are baked; i.e., Blind Baked shells
So the steps are SUPER hard so let me apologize now:
- Make your cookie dough.
- Press the cookie dough into a pie pan and bake for approximately 15 minutes, until the cookie crust is golden brown.
- One thing to keep in mind is cookies are supposed to pull when you bake them. So you have 2 options for this: Either place foil in the pan then pour dried beans on top to weigh it down. OR poke holes in the dough before you bake it. You’re docking the dough meaning you’re allowing the steam to pass through it.
- Remove it from the oven, allow to cool completely then fill.
Easy, huh? I do this often when I’m in a hurry and want something just a bit…more.
Want some examples?